Orecchiette with Salmon, Arugula and Artichokes

By ccavaletti

Ingredients

• 8 oz orecchiette
• 1/4 c extra-virgin olive oil
• 1 large garlic clove, minced
• 5 oz baby arugula
• 1/2 c drained marinated artichokes, quartered
• 1/4 c pitted Sicilian green olives, chopped
• 2 Tbsp drained capers
• 3/4 lb roast salmon, flaked (2 loose cups)
• Salt

Details

Servings 4
Cooking time 25mins

Preparation

Step 1

In a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 c of the cooking water.

In a large skillet, heat the olive oil. Add the garlic and cook over high heat until fragrant, about 30 seconds.

Add the pasta and 1/4 c of the cooking water and cook, stirring, for 2 minutes.

Add the arugula, artichokes, olives, capers and remaining 1/4 c of cooking water and simmer, stirring until the pasta is coated in a creamy sauce, about 1 minute.

Stir in the salmon and cook just until heated through.

Season lightly with salt and serve.

From Food and Wine Magazine, December 2012